Mexican

Arrachera con Ajo y Limon a la Parrilla Can be prepared in 45 minutes or less, but requires additional unattended time.

Active time: 10 min Start to finish: 10 min

Spinach, green onions, cilantro and chilies give the sauce its name--and lots of flavor.

Thai spicing brings new flavor to an avocado classic. Add more color by serving this in a large leaf of red cabbage.

Can be prepared in 45 minutes or less.

(Stuffed Chilies)

Jícama spears with lime juice and chili powder are a popular street snack in Mexico — crunchy, sour, and spicy all in one bite.

The spirit of Mexico spices up this home-style, do-ahead main dish. The enchiladas can be assembled one day in advance and refrigerated. If time is short, use 5 cups of shredded skinless cooked chicken from the deli and 4 1/2 cups canned low-salt chicken broth. Begin the party with chips, guacamole and salsa, and blend a pitcher or two of Margaritas for fun. Watch how to cut a whole chicken into parts to use in this recipe.

(Crisp-Fried Beef-Stuffed Corn Tortillas)

For an easy and informal dinner, make a salad and some rice to go alongside this bubbling cheese mixture known as queso fundido. Each diner spoons some of the cheese into warm tortillas. This can also be served as an appetizer at parties. Mix up some Margaritas to add to the fun.

In the state of Yucatán in southeastern Mexico, lime soup is served on even the hottest days. The fresh taste of the cilantro and the sourness of the lime combine to give the soup plenty of zing.

An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

Can be prepared in 45 minutes or less but requires additional unattended time.

Pass extra salsa at the table.

This recipe can be prepared in 45 minutes or less.